Author Archives: sbp

Cacio E Pepe

Posted in pasta, side dish, vegetarian by

Author: Rebecca Hubbell

PREP TIME 10minutes MINUTES

COOK TIME 15minutes MINUTES

TOTAL TIME 25minutes MINUTES

 Servings 4 people

This Bucatini Cacio e Pepe is a classic Italian pasta dish that’s made with thick pasta, two types of cheeses, and two other easy ingredients! Ready to enjoy in just 25 minutes from start to finish!

Ingredients

  • ▢ 1 lb bucatini pasta thick Spaghetti (or vermicelli if preferred)
  • ▢ 2 teaspoon fresh cracked peppercorn from the peppermill
  • ▢ 3 garlic cloves grated
  • ▢ 1 cup fresh grated Pecorino cheese
  • ▢ ½ cup fresh grated Parmesan cheese
  • ▢ Fresh chopped parsley for garnish
  • ▢ Cracked peppercorn for garnish
  • ▢ Shredded Pecorino cheese for garnish

Instructions

  • You will want to work quickly to prepare this recipe. Bring 4 cups of salted water to a rolling boil. Add the bucatini and cook for 9 minutes. Do not drain the pasta.1 lb bucatini pasta
  • Meanwhile, heat a large frying pan over medium heat. Add cracked pepper to the pan and roast for 2 minutes. After 2 minutes, grate the garlic cloves into the pan and stir. Cook until fragrant, about 1 minute. Toasting the pepper releases the flavor and aroma of the peppercorn into this dish. This is the traditional way to prepare the dish and will serve as the base of the sauce. The grated garlic melts into the sauce and is a quicker way to cook the garlic.2 teaspoon fresh cracked peppercorn, 3 garlic cloves
  • Add ½ cup of the pasta water to the frying pan and stir well. The water will boil and steam once poured into the pan.
  • Next, grate the pecorino and parmesan cheeses into a bowl. Add ¼ cup of hot pasta water to the cheese and stir. Stir until the cheese is slightly melted and smooth. This will be the creamy sauce the pasta is served in.1 cup fresh grated Pecorino cheese, ½ cup fresh grated Parmesan cheese
  • Use tongs to remove the bucatini from the pasta water and add it to the frying pan with the pepper and garlic. Add ½ cup of pasta water and stir. Continue to stir the bucatini for 3 minutes. The pasta will finish cooking during this time and stirring helps to evenly cook it while infusing with the pepper. Turn off the heat but keep the pan on the burner.
  • Add the cheese to the pasta. Stir and mix well to melt the cheese and evenly coat the pasta.
  • Garnish with fresh chopped parsley, additional pepper, and pecorino cheese.Fresh chopped parsley, Cracked peppercorn, Shredded Pecorino cheese

Notes

  • Work Quickly! This recipe moves quickly so it’s best to be prepared by having your equipment out and ingredients pre-measured.
  • Do Not Drain! Do not drain the water from cooking the pasta! That starchy water is used throughout the recipe to complete the creamy, yummy sauce!
  • Toast The Pepper! Toasting the pepper is the traditional way to prepare this recipe. Doing so releases the flavor and aroma of the peppercorn into this dish!
  • Heat! Heat is one of the most important parts of this recipe! Not enough and the dish won’t turn out how it’s intended to.
  • How To Store Leftovers:Since the sauce does tend to thicken up when stored, I find this dish tastes best when enjoyed the same day it’s made. However, we also don’t want leftovers to go to waste! Therefore, you can store leftovers in an airtight container in the fridge. Then eat them up within 3 days!
  • Why Is Mine Watery? If your dish turned out watery, then the heat was likely the culprit. When combining the ingredients, you want the right amount of heat in the pasta water and frying pan. Not enough heat and the cheese clumps up, leaving your dish watery!

Nutrition

Calories: 576kcal | Carbohydrates: 89g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 526mg| Potassium: 320mg | Fiber: 4g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 2mg

High Protein Quiche

Posted in breakfast, brunch, comfort food, Dani's Favorite, Freezer Friendly by

My first grandson was born in August. My daughter’s friend Miki brought over an amazing quiche to enjoy during those first postpartum days at home. It was such a blessing to their new little family! Miki was kind enough to share her oh so delicious recipe with us. I know this one will be enjoyed over and over again by our family. I hope you enjoy it too!

Thank you, Miki!

Ingredients

1 premade pie crust

5-6 slices of bacon, chopped

1 small onion, chopped

1 zucchini , grated

3 eggs

3/4 cup egg whites (from approx. 4 eggs)

1/2 cup cottage cheese

3/4 – 1 cup shredded cheese (I like Trader Joe’s Swiss and Gruyère mix)

2-3 T chopped chives

1/2 tsp Italian seasoning

Pinch nutmeg

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F
  2. Cook pie crust for 8-10 minutes (not fully cooked)
  3. Cook bacon in frying pan until crispy, then set aside
  4. Discard half of the bacon fat and then in the same pan, cook the onions until soft. Add zucchini + salt and cook off moisture
  5. Add chopped bacon back into pan. 
  6. In a small bowl, mix eggs, egg whites, Italian seasoning and nutmeg with a wire whisk. 
  7. Assemble the quiche: pie crust…bacon, onion, zucchini mixture…chives…cheeses…egg mixture. 
  8. Bake at 375 degrees for 30 minutes or until center is set. Be careful not to burn. 
  9. Let cool for 10-15 minutes before slicing. 
  10. Enjoy for breakfast or brunch or add a green salad and make it dinner. 

DIY Seed and Nut Bars

Posted in Snacks by

Makes 8 bars

INGREDIENTS

1 cup roasted unsalted almonds

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup unsweetened coconut flakes

¼ tsp salt

1 tsp cinnamon

1 tsp vanilla extract

3 tbsp honey (sub maple syrup for vegan)

1 tbsp melted coconut oil

INSTRUCTIONS

Preheat the oven to 325 degrees

Add in the vanilla extra, honey and melted coconut and fold until combined.

Line an 8×8 inch baking dish with parchment paper and lightly spray with cooking oil ( or spray a silicone bar mold).

Take ½ cup almonds and roughly chop them.

In a medium-size bowl combine the nuts and seeds along with the coconut, salt and cinnamon.

Pour mixture into the lined baking dish and press it down firmly with a spatula until you have an even layer.

Bake for about 30-40 minutes depending on your oven.

Remove from the oven and place on a cooling rack. Using a large spoon or spatula press down the mixture again and allow to cool completely.

Gently lift the bars and the parchment from the pan and transfer to a cutting board. Using a large knife cut into 8 even bars. Store in an airtight container and place a piece of parchment between the bars so that they don’t stick together.

Chicken Marbella – Ina’s Way

Posted in chicken, entertaining, main meal by

My sister Tomi, introduced me to this flavorful party dish, oh so many years ago and it has been a favorite ever since. She found it in the Julie Rossi and Sheila Luken’s best selling book “The Silver Palate Cookbook” It is a great main-course dish and the unique colors and flavors of the prunes, capers and olives are Devine. You can also serve as an hors d’oeuvre by preparing with mini drumsticks. It can be served hot or at room temperature.

Here is Ina Garten’s twist on one of my family’s favorites.

Ina Garten’s Chicken Marbella

SERVES 8-10

INGREDIENTS

  • 1/2 cup good olive oil
  • 1/2 cup good red wine vinegar
  • 1 1/2 cups large pitted prunes, such as Sunsweet
  • 1 cup large green olives, pitted
  • 1/2 cup capers, including the juices (3 1/2 ounces)
  • 6 bay leaves
  • 1 1/2 heads of garlic, cloves separated, peeled, and minced
  • 1/4 cup dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 (4-pound) chickens, backs removed and cut into 8 pieces
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup dry white wine, such as Pinot Grigio

INSTRUCTIONS

  1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  2. Preheat the oven to 350°F.
  3. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

NUTRITIONAL INFO

  • wheat-free
  • dairy-free
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • gluten-free
  • egg-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • red-meat-free

Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten.

Four Berry Muffins

Posted in AP's Favorites, Bread, breakfast, brunch by

This is one of my favorite recipes from my well-loved Ina Garten cookbook, Barefoot Contessa At Home. I use a mix of whatever berries I have available and these easy muffins turn out delicious every time.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1-1/2 tablespoons ground cinnamon
  • 1-1/4 cups milk
  • 2 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 2 cups of fresh berries (any combination of blueberries, raspberries, strawberries and blackberries)
  • 1-1/2 cups sugar

Instructions

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.  In another bowl, combine the milk, eggs, and melted butter.  Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined.  There will be some lumps but don’t overmix the batter!  Add the berries (cut up strawberries if using) and sugar and stir gently to combine. Spoon the batter into the muffin cups to fill the liners.  Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

Makes 18 mouth watering muffins!

Harira Soup

Posted in hearty flavorful, meatless protien, soup, SP friendly, Standard Process Friendly, vegetarian by
  • PREP TIME: 20 MINUTES
  • COOK TIME: 40 MINUTES
  • TOTAL TIME: 1 HOUR
  • YIELD: 6-8 SERVINGS (or 10 cups)

DESCRIPTION

Harira is hearty, full of protein and loaded with nutrients.  This healthy one-pot meal is deeply flavorful due to warming the fragrant spices. You can easily adapt this to gluten-free and vegan if you desire. I found this recipe on feastingathome.com and it’s oh, so flavorful!

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks of celery, inner leaves are fine, chopped small
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons dried ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/4-1/2 teaspoon cayenne
  • 6 cups broth, vegetable or chicken or water
  • 1 28 ounce canned, whole or crushed tomatoes
  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
  • a tiny pinch of saffron (optional)
  • 1-2 teaspoons sea salt (see note)
  • 1/2 cup red lentils, dry
  • 1/2 cup brown or green lentils, dry
  • 1 1/2 cups (1 15- ounce can) chickpeas (garbanzo beans) cooked
  • 2 teaspoons honey (optional if needed)
  • 1/4 pound capellini pasta, broken into approximately 1-inch pieces (optional)
  • 1/2 cup chopped cilantro, stems are great
  • 1/2 cup parsley

Serve with lemon wedges, a swirl of yogurt (if desired) and dates on the side.

INSTRUCTIONS

  1. Saute onions for 5 minutes in olive oil, over medium heat.
  2. Add celery, garlic, ginger, pepper, turmeric, cumin, smoked paprika and cayenne.  Stir for another minute.  Sautéing the spices allows them to bloom and deepen in flavor.
  3. Add broth, tomatoes, cinnamon sticks, saffron, salt, red lentils, brown lentils, half of the cilantro and half of the parsley.  Bring to a simmer, cover with a vented lid, for 30 minutes.
  4. Add Chickpeas and pasta cook 5-10 minutes more.  (see notes)
  5. Add honey and remaining fresh herbs.

NOTES

If you plan to save the soup for eating later or freeze it, cook the pasta separately and add it in per serving.  Especially good for some of the gluten-free varieties of pasta that tend to break down more easily.

Salt will depend on the broth used and the amount in canned chickpeas- so salt to taste.

Variations: Throw in chard, kale, spinach or other greens. Use cooked rice instead of pasta. Use orzo pasta instead of broken capellini. Add seared lamb, beef, or chicken.

NUTRITION

  • Serving Size: 1 1/4 cups
  • Calories: 261
  • Sugar: 6.2 g
  • Sodium: 340.2 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 41.9 g
  • Fiber: 7.2 g
  • Protein: 13.2 g
  • Cholesterol: 0 mg

Overnight Apple Cinnamon Chia Pudding

Posted in breakfast, cut calories, low-carb, Snacks, SP friendly, Standard Process Friendly, sweet treat, vegan, vegetarian, weight loss ideas by

Craving something sweet? Or maybe looking for an easy breakfast on the go… try this Apple Cinnamon Chia Pudding recipe. I found it when Armando and I were on our annual cleanse after the holiday indulging.

This tastes like you are indulging but it is a gluten free treat packed with fiber, protein, omega-3 fatty acids, and various micronutrients that our bodies need. I call it yummy.

Apple Cinnamon Chia Pudding

• 1/3 cup chia seeds

• 1/2 tsp Ceylon cinnamon

• 1/2 tsp vanilla extract

• 1 cup light coconut milk (or water)

• 1 medium chopped apple (chopped fresh or slightly sauteed in coconut oil)

In a bowl combine chia seeds, cinnamon, vanilla, and coconut milk. Leave in the fridge overnight stirring once after 10 minutes. In the morning add chopped apple, a pinch or two more of cinnamon. Have in between meals as a sweet snack or to satisfy a craving.

Other topping options (swap out the apples):

Coconut Chia Seed Pudding Topping Suggestions

• Citrusy Coconut Chia Pudding. Add ½ teaspoon lemon zest or orange zest.

• Berry Coconut Chia Pudding. Top with fresh blueberries, raspberries, or strawberries. This combo is especially tasty with lemon or orange zest.

• Chocolate Coconut Chia Pudding. Top your coconut pudding with mini chocolate chips.

• Vegan Coconut Chia Pudding. Use pure maple syrup instead of honey.

• Add Some Crunch. Top your pudding with toasted coconut flakes, granola, or toasted nuts.

• Coconut Chia Jam Pudding. Top with 1 tablespoon of your favorite jam.

Carrot Spice Smoothie

Posted in beverage, dairy-free, gluten free, low-carb, Smoothies & Shakes, SP friendly, Standard Process Friendly, sweet treat, vegan, weight loss ideas by

This delicious shake reminds me of carrot cake only it’s a whole lot more nutritious and guilt-free!  I found it in the Standard Process 1 Degree of Change Cookbook. 

Ingredients

1 cup fresh carrot juice

1/2 inch fresh ginger, grated with a micro plane grater

1/2-1 banana, frozen

Pinch of ground cinnamon

2 scoops of SP Complete

1 handful of spinach (optional but I like to sneak in more greens!)

Instructions

Purée all of the ingredients in a blender until smooth. 

Pour into your favorite glass and Enjoy!  

Nutritious AND delicious!

Peruvian Quinoa Soup with Cilantro & Avocado

Posted in cut calories, gluten free, low-carb, soup, SP friendly, Standard Process Friendly by

 Servings: 6

INGREDIENTS

3 tablespoons olive oil
1 medium-large red onion finely chopped
4 chopped serrano chilies, finely chopped (reserving a bit for garnish)
4 garlic, chopped
1 tablespoon coriander, freshly toasted and ground
1 cup white quinoa
6 cups low sodium chicken stock
1  bunch cilantro, chopped (reserving a few sprigs for garnish)
juice of 3 limes (or to taste)
1 avocado, sliced

INSTRUCTIONS

Heat the oil and over low heat saute the onions, garlic, and chiles. Sauté until they’re soft, about three minutes.

Add the ground coriander, stir, and then add the quinoa.

Toast quinoa for a minute or so, stirring as you do. Add chicken stock and cook on low -medium until the quinoa is tender (approximately 15-20 minutes). It will absorb a lot of broth, so plan on adding more broth or water to get the consistency just right.

Taste. Play with salt, lime, and serrano until the balance is to your taste. 

Top with avocado and cilantro and enjoy this lovely, healthy soup!

Green never tasted so good!

Fire Feta and Crudite

Best fire feta ever!

INGREDIENTS

  • 1 pound block of sheep’s milk feta, sold in brine
  • 1 clove garlic peeled
  • 1/4 pound roasted red peppers
  • 1 tsp cayenne pepper, or to taste

GARNISH

  • Chopped chives

INSTRUCTIONS

  • Cut the feta in large chunks and add to the bowl of a food processor along with the garlic. Add the red peppers and process until mostly creamy, but still retaining a little texture. I like to pulse the machine for more control.
  • Add the cayenne pepper 1/2 teaspoon at a time until it’s just right for your taste.
  • Dip can be put in an airtight container and refrigerated for several days.
  • Serve garnished with chopped chives.
  • Place a bowl of dip in the center of a large platter and arrange crudité around it. I used: French green beans, yellow pepper strips, radishes, endive, red bell pepper strips, baby cucumber, baby carrots, purple cauliflower, and pea pods.

NOTES

Nutritional information for fire feta only.

Keyword: appetizer, cheese, crudite, dip, feta, gluten free, Greek, healthy, vegetables

NUTRITION

Calories: 103 kcal · Carbohydrates: 2 g · Protein: 5g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 2 g · Cholesterol: 34 mg · Sodium: 560 mg · Potassium: 42 mg · Fiber: 0.2 g · Sugar: 0.02 g · Vitamin A: 278 IU · Vitamin C: 5 mg · Calcium: 191 mg · Iron: 0.3 mg

Giving credz! I found this super recipe here:

https://theviewfromgreatisland.com/rainbow-crudites-with-fire-feta-recipe/